I know everyone says if you do them too young they're too bony, but how bad is it? I very much prefer the smaller store birds. Even if bony, at what age would I get the same amount of meat as a store cornish hen (usually 22 oz). I was hoping the meat itself would be more tender at the younger age. I bought a plucker and I know I'm going to be impatient now.
Thanks
Thanks
Last edited: